When I’m not dreaming up new ice cream recipes, it appears I’m figuring out what dip or condiment I want to tackle next. This week: Baba Ghanoush, the slightly zingier cousin to hummus and something I am proud to now be stocking (in abundance) in my fridge.
The good news? Eggplants are in season. Hooray! Head to your local green grocer, Harris Farm, or Farmers’ Market and you’ll see what I mean – they’re everywhere (and cheap, too).
Once you’ve secured your eggplants, make sure you have tahini, lemon, garlic, and olive oil on hand, as well as a mixing devise. I use a hand-held mixer as space is an issue in our kitchen, but a blender or proper food processor would work a treat as well.
To start, throw your eggplants in a warm oven, pre-heated to 180 degrees Celsius. No need to chop, salt, or remove skin; just chuck them in whole and leave for about an hour. Alternatively, if you have gas, you can brown them on your stove-top, or throw them on the BBQ.
Once your eggplants are done (they’ll be super soft and the skin would have turned a slightly brown colour), remove from heat and let cool in a bowl. They’ll start leaking heaps of liquid; so for cleaning purposes, place them in something (and thank me later).
While your eggies are cooling, roughly chop some garlic, and get your olive oil, lemon juice, tahini, and Himalayan salt ready. Remove all the skin from your cooled eggplants, and throw them in a large bowl (or blender/food processor) with all the other ingredients. Blend! Whiz! Pulse! Stir! Until all the ingredients are creamy and smooth.
That’s it, ENJOY! I like to have my Baba Ghanoush with salads, on grainy sprouted bread, even tossed through buckwheat pasta spirals with spinach, Spanish onion, and roast cherry tomato. The possibilities are endless. Brilliant!
Enjoy, and stay happy,